Spider Halloween Cupcakes Recipe

Spider Halloween Cupcakes Recipe

How To Make Spider Halloween Cupcakes

These Halloween cupcakes will be the start of your spooky party! It’s a moist chocolate pumpkin cupcake topped with scary toppings for extra crunch.

Preparation: 10 minutes
Cooking: 20 minutes
Cool Time: 15 minutes
Total: 45 minutes



  • 16.5ozDuncan Hines Dark Chocolate Fudge Cake mix
  • ¾cupcanned 100% pure pumpkinplus 2 tbsp
  • ¾cupwaterplus 2 tbsp

For Glaze:

  • ½cupconfectioners sugarplus 2 tbsp
  • 4tspunsweetened cocoa powder
  • 1tbsp1% milkplus 1 tsp if needed
  • ¼tspvanilla extract
  • pinchsalt

For Toppings:

  • 6tbspchocolate sprinkles
  • 2black licorice stringsstrings, cut into inch strips, like Wilton
  • Wilton eyeball candy


  1. Preheat oven to 350 degrees F.

  2. Line a cupcake tin with 18 cupcake liners.

  3. Combine the pumpkin puree and water in a large bowl, then mix to combine.

  4. Add the chocolate cake mix, then beat for 2 minutes.

  5. Fill cupcake liners ⅔ full.

  6. Bake for 20 minutes, or until a toothpick inserted comes out clean.

  7. Cool in the pan on a wire rack for 15 minutes.


  1. Combine the confectioners’ sugar and cocoa powder in a bowl.

  2. Add the vanilla and 1 tablespoon of milk, adding ¼ teaspoon more at a time if needed until smooth.

Assemble Cupcakes:

  1. Place the sprinkles in a bowl.

  2. Spread just under 1 teaspoon of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.

  3. Quickly add eyes before the glaze dries.

  4. To add legs, poke holes with a bamboo stick, then insert the licorice string.

  5. Serve, and enjoy!


  • Calories: 143.00kcal
  • Fat: 4.12g
  • Saturated Fat: 0.89g
  • Monounsaturated Fat: 1.66g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 27.06g
  • Fiber: 0.80g
  • Sugar: 17.56g
  • Protein: 1.69g
  • Cholesterol: 0.04mg
  • Sodium: 215.41mg
  • Calcium: 41.94mg
  • Potassium: 109.77mg
  • Iron: 1.27mg
  • Vitamin A: 21.34µg
  • Vitamin C: 0.44mg
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